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Chicken Pot Pie

Makes: 4 servings

Ingredients

For the topping:
1 cup whole-wheat or multigrain pancake mix
3 Tbsp cold unsalted butter, cut into ½-inch cubes
2 Tbsp ice water, add more as needed
1 egg white

For the filling:
2 boneless skinless chicken breasts, cut into 1-inch cubes
¼ tsp chili powder, mild
¼ tsp garlic powder
¼ tsp ground black pepper, fresh
2 Tbsp "white" whole-wheat flour or whole-wheat pastry flour
1 Tbsp olive oil
2 slices turkey bacon, chopped
1 large yellow onion, chopped
2 celery stalks, sliced
2 carrots, peeled, thinly sliced
4 oz. (about 2 cups) white button mushrooms or Cremini mushrooms, sliced
6 oz. (about 6 spears) asparagus
1 cup broccoli florets
2 cups skim milk, plus 4 tsp for brushing the topping

Directions

Preparing topping
First, place the pancake mix and butter in a food processor or mini-chopper. Pulse 10 to 15 times or until small lentil-sized crumbs form. Then, add the egg and 1 Tbsp of the ice water and pulse once or twice. Add additional tablespoons of water as needed. Pulse twice or three times more, or until a soft dough begins to form. Turn the dough out onto a sheet of wax paper and press it together with your fingers. Refrigerate while you prepare the filling.

Filling
Preheat the oven to 400ºF. Sprinkle the chicken with the chili powder, garlic powder and black pepper. Then, spread the flour over the chicken. Heat a large stockpot over medium heat and add the oil. When the oil is warm, add the chicken, bacon and onions. Cook 2 to 3 minutes, or until the chicken browns lightly. Then, reduce the heat to low and add the celery, carrots, mushrooms, asparagus and broccoli. Add the 2 cups of milk and bring to a simmer. Cook 2 to 3 minutes, stirring occasionally, as the chicken broth starts to thicken.

Evenly distribute the filling to four 2-cup crocks or oven-safe bowls and place on a baking sheet. Remove the dough from the refrigerator and cut into four equal pieces. Roll out each piece of dough into circles wide enough to cover the tops of the crocks or bowl. Then, using the tines of a fork, press the dough against the edges of the bowl. Brush the remaining 4 tsp milk over the dough. Bake 40 to 45 minutes until the dough is golden brown. Serve immediately.

Nutrition facts (per serving): calories 400, fat 13 g (saturated fat 5 g), cholesterol 57 mg, protein 28 g, carbohydrates 46 g, fiber 7 g, sodium 753 mg

Download a printable recipe card


Jennifer Iserloh, the Skinny Chef, wants you to enjoy eating healthy at home. Learn more at skinnychef.com


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